My Beetroot Smoothie

Prep time 2 minutes Blending time 3 minutes
Makes 3 beakers/glasses Only 67.3 kcal (81.6 kcal)/glass

I love beetroot salad and pickled so I was looking for what would taste nice in a beetroot smoothie, without too much of a Rooty flavour, and here is my solution. Yesterday I made the “Red Fruity” smoothie, but this “Beetroot Smoothie” is even deeper red. You can leave out the garlic, and if you can find it use the Cherry Vinegar, that really improves the taste.

    • 2-3 precooked Beetroots (180-200g)
    • 2 small Shallots (40-50g), roughly cut
    • 3 Radishes (15g), head & tail removed
    • 1 small Garlic clove (5g)
    • 1 tbsp chopped fresh Ginger (10g)
    • 250 ml unsweetened Coconut Water
      (or cold green tea)
    • ½ lemon (15g)
    • 1 tsp Womersley Cherry Vinegar
    • Pinch salt and pepper

Add 1 handful frozen cherries (100g)
This increases the kcal per glass by 14 kcal
If you leave out the garlic, subtract 2.5 kcal from the above kcal/glass

    1. Place all ingredients in the blender.
    2. Blend for 2-3 minutes
    3. Split evenly between 3 glasses.
    4. The smoothies will keep in fridge for max 2 days.
      Shake well before usage.

Enjoy!

 

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Tonight’s Smoothie is Red

Prep time 2 minutes Blending time 3 minutes
Makes 3 beakers/glasses Only 56 Kcal/glass

  • 250 ml cold green tea
  • ½ lemon, peeled, de-stoned and quartered
  • 4 slices of ginger
  • 1 handful frozen Raspberries
  • 1 handful frozen Blackberries
  • 1 handful frozen Blueberries
  • 100 g frozen Pineapple
  • 3-5 drops Vanilla extract

Add a banana for a sweeter and more filling taste
This increases the Kcal per glass by 20 Kcal

  1. Place all ingredients in the blender.
  2. Blend for 2-3 minutes
    until smooth and no more ice lumps
  3. Split evenly between 3 beakers/glasses.
  4. The smoothies will keep in fridge for max 2 days.
    Shake well before usage.
  5. Serve and enjoy you drink.

Enjoy!

 

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Yellow Smoothie

Prep time 2 minutes Blending time 3 minutes
Makes 2½ beakers Only 24 kcal/½ beaker

I heard about yellow smoothies, so, I decided to try to make one myself. I am not in favour of using milk products (yogurt and milk). Here is my solution of a yellow smoothie. .

  • 1 pear, peeled, cored and diced
  • 1 apple, peeled, cored and diced
  • 1 lemon, peeled, de-stoned and quartered
  • 100 g frozen mango
  • 4 slices of ginger
  • 250 ml cold green tea
  1. Place all ingredients in the blender.
  2. Blend for 2-3 minutes
    until smooth and no more ice lumps
  3. Split evenly between 2 shaker beakers, and poor remaining liquid into a glass.
  4. The smoothies will keep in fridge for max 2 days.
    Shake well before usage.
  5. Serve and enjoy you drink.

Enjoy!

 

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Quick Healthy Lunch

Serves 1 Time from start till finish: 5 minutes

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I was hungry and didn’t have any bread for a sandwich.
So, a rummaged in my fridge and freezer
and this was the result of my finds.

Ingredients:
½ Onion, chopped finely
1 Tomato, chopped not too finely
100g lardons
100g leftover chicken, cut into cubes
100g frozen mixed vegetables.
1 tsp olive oil
15-30g butter
Salt, pepper and whatever other herbs you want or none.

Method:

  1. Heat the butter and the oil in wok (or frying pan).
  2. Add the onions and lardons, and fry until the onions are translucent.
  3. Then add the frozen vegetables, stir, cover and leave for 1-2 minutes.
  4. While the vegetables thaw and cook, chop the tomato and chicken meat.
  5. Then add this to the wok, stir and add your herbs.
  6. Cover and let simmer for 2-3 minutes.
  7. Serve and enjoy.

Cheesy Beef Burger

cheesy beef burger

 

250g minced meat

3-4 thick slices of strong cheese

Flour

Salt, pepper and other herbs to taste

Butter/margarine/oil for frying

 

 

 

Shape the burger into a solid 7-10 cm burger. Gently cut the burger in half so that you have 2 burgers.

Sandwich the cheese between the 2 halves of burgers.

Make sure all edges are closed and that there are no holes in the burger.

Season the burger on both sides.

Sprinkle the burger in flour (both sides and the edges).

Gently fry for 7 minutes on each side.